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Leveraging Indigenous Knowledge to Foster Developmental Entrepreneurship Khanjan Mehta, Audrey Maretzki, Greg Ziegler The Pennsylvania State University
Roadmap Introductions What is Indigenous Knowledge? Indigenous Knowledge & Entrepreneurship Synergy between Indigenous & Academic Knowledge: A social venture in Ethiopia AcademIK Connections Video series
ICIK @ Penn State ICIK is the only global indigenous knowledge resource center in the US
INreach + OUTreach Four significant barriers to the use of indigenous knowledge by academics: Geography Rank Discipline Lack of Peer Support
Indigenous Knowledge …is the accumulated experience, wisdom and know-how of a local environment that has been developed over many generations through careful observation, listening, experimentation and adaptation
Indigenous Knowledge …is held by communities rather than individuals, and is embedded in community practices, rituals and relationships
Making Injera Teff flour Water Mix Irsho Irsho Ferment 30-72 h @ RT 10% of fermented paste Boil 2-5 min. (absit) 3X Water Ferment 1-2 h Bake* 3-4 min. 1 side Why remove the irsho, as it takes away a significant amount of protein and vitamins? *425-450ºF, 218-232ºC
While protein content decreases and the profile of essential amino acids appears to worsen, the overall protein digestibility may be improved by the removal of antinutritional factors such as polyphenols and phytates.
Related projects Establish an entrepreneurial injera business in Ethiopia (currently using student teams). Design of an injera making machine Scale up and optimize fermentation process for productivity and nutritional quality Reformulate injera for cost and nutritional quality FD SC 497Z, Food Product and Process Design for African Markets